It's one of our favorites, too. I make it several times a year, never quite the same way twice. That's what happens when you don't use a recipe, lol.

Whenever Robert comes home with a ham, he's thinking ham steaks and sandwiches but I'm planning on pea, bean, and lentil soups.

I have never done this before, but I saved and froze our ham bone with what I hope is enough meat and will try it this weekend.

One of my all-time favorites. My Christmas ham bone is in the freezer also; got to remember to pick up a bag of dried peas. Yum yum.

I have never made or even had split pea soup but would love to make it.....I have the ham bone, now need to know what to do with it, lol.....
Come on you experts, pass along your recipes.....

Here's a bit of history as well as the BEST pea soup recipe I have ever had. I was so so blessed to live near the restaurant that is in Santa Nella, Ca. Makes my mouth water to think about it!

http://toriavey.com/history-kitchen/2012/09/andersens-split-pea-soup/

That's a good basic recipe, nanny. I make mine without meat sometimes, too. I never blend mine nor put it through a mill, though. I like to have some pieces of the veggies in my soup. I also use powdered bay leaf, a sprig or two thyme, and a pinch of sage. I typically use chicken broth or stock, or vegetable stock as the base.

That's a nice website; I'll attach a clickable link to it below.

Here is a link that might be useful: Click me

This post was edited by rhizo_1 on Thu, Jan 1, 15 at 15:48

The beauty of split pea (I prefer the yellow peas for no real reason) is that you don't really need a recipe.

I boil water in a stock pot, add a package of peas, turn off the heat and let the peas soak up some of the water and turn a bit softer after an hour or so. Add ham bone, diced onion, carrots, celery (proportions of these don't matter - I like lots) and some peppercorns... which are easy to avoid in your bowl. I'll add either stock or bouillon cubes. Simmer adding more water as needed. The longer you simmer, the more the peas will dissolve so you don't need to whisk or blend to really break them up. Salt and pepper to taste.

Easy in a crock pot too. I still soak the peas first before adding everything else all at once.

It's a thick soup; any refrigerated leftovers will "solidify/gel" somewhat. Just add a little water when reheating.

SunnyDJ, attached is a link to a Google search. ALL of the recipes sound great, and by looking them over you will see that you can be pretty creative.

There's also a recipe on the bag of split peas, as I recall.

Here is a link that might be useful: split pea soup recipes

I made a huge batch of potato soup with my ham bone and gave everyone some when we got together for Christmas...I also made cream of broccoli and chili...

We have a restaurant here too, in Carlsbad. I didn't know it began long ago somewhere else, I thought it was just a popular local spot. The one we have is shaped like a windmill. I've never been there to eat but I love the canned split pea soup I buy at the store. Thanks, good read !